Table 3.
Change in the pH value during storage of starter kimchi contaminated with aflatoxins

Samples	Storage periods (week)
	0	2	4	6	8
	A1)	5.50±0.02cD2)	5.38±0.01bC	4.42±0.02bB	4.12±0.03aA	4.14±0.02bA
B	5.43±0.02bD	5.46±0.01dE	4.37±0.02aC	4.16±0.02bB	4.10±0.01bA
C	5.46±0.03bE	5.42±0.01cD	4.37±0.01aC	4.10±0.02aB	4.06±0.03aA
D	5.37±0.02aD	5.35±0.02aD	4.40±0.02bC	4.18±0.02bB	4.12±0.01bA

A, Control; B, Kimchi contaminated with aflatoxins (AFs); C, Kimchi contaminated with aflatoxins+inoculated Lac. plantarum (AFs+LP); D, Kimchi contaminated with aflatoxins+inoculated Leu. mesenteriods (AFs+LM).
Any means in the same column (a-d) or row (A-E) followed by different letters are significantly (p<0.05) different by Duncan’s multiple range test.